Rice Sev Chips Recipe - तांदळाची कूरड्ई - Rice Laccha Wafers - Tandalachi Kurdai

Rice sev chips is a traditional Maharashtrian recipe made from rice paste which is made to many thin strings which are wound into a round shape & then sun dried. The final sev chips are fried in hot oil before serving. Sev maker or mould is used with perforated plate to get the desired thickness. Usually this recipe is made using rice, however, in this recipe learn how to make it in easy way using rice flour. Rice paste is cooked till slightly thick & spices are added before spreading the sev on a plastic sheet or cloth & then it is sun dried. It can be stored all through the year in air tight container & fried as & when required. Kids & elders like this & they are a fun snack or can be served with main course. Do try this recipe today.

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INGREDIENTS:

1 cup rice flour

2 - 1/2 cups water

1/2 tsp salt or to taste

1/4 tsp asafoetida

1 tsp green chillies & ginger paste

oil for greasing & frying

SERVES: Makes 113g raw (ready to fry) rice sev chips

PREPARATION TIME: 5 min

COOKING TIME: 10 min

TOTAL TIME: 15 min + 3-4 days for drying

* 1 CUP = 237 ML

METHOD:

1. In a bowl, mix rice flour & 1 cup water little by little to make lump free paste. Keep aside.

2. Heat 1 1/2 cup water in a pan & add salt, asafoetida and green chillies & ginger paste. Mix & allow water to boil.

3. Once it starts to boil add rice paste. Mix it well & avoid lumps.

4. Once mixture thickens switch off flame.

5. Cover with lid & let it cook in steam for 5-10 min.

6. For making sev, use a sev mould or maker & take the 2nd biggest perforated plate.

7. Grease the mould & perforated plate with oil.

8. After 10 min, fill the rice mixture in mould. Close the lid.

9. On a plastic sheet, rotate the sev mould while drawing the mixture to prepare small round chips.

10. Prepare all the chips in same way.You can do this process under sun or inside home under fan.

11. Allow it to dry under fan for 1 day.

12. After drying them for 1 day it will become manageable & can be transfered to a plate & dry it under sun for minimum 3-4 days.

13. In the evening take them inside home & then again dry under sun next day.

14. After 3 days of drying chips will become crispy. 

15. Store in air tight container for 1 year & if at any point you feel it has moisture dry it again in sun for 1-2 days.

16. For frying chips, heat oil on high flame.

17. Keep flame high & put rice chips in & lightly press it to get puffed rice chips.

18. Rice sev chips are ready!

Click below for other interesting recipes:
Chawal Aata Ke Fryums | Rice Flour Chips

Rice Wafers or Chips Recipe | Kani Sev | Koozh Vadam 

Sun Dried Potato Chips | Homestyle Crispy Aloo Wafers

How to Make Sabudana Chips/Chakri | Sago Wafers Recipe 

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